St Paddy’s Day is coming up and I am trying to come up with some green and some irish options. Lets start off with this green Omelette/Chickpea flour pancake.
This easy breakfast is full of awesome stuff. Spinach, cooked quinoa and chickpea flour. Add up spices of choices and fill it up with anything, grilled veggies or a potato hash or just serve as is.
Soft, simple and a great start to the day.
Chickpea flour Omelettes and Frittatas. All Gluten and soy free
Chickpea Flour Veggie Omelette with Spinach, peppers, onion, tomato.
Mom’s Chickpea flour Chilla/Pudla with onions and chili
Chickpea Flour Frittata with Almond Feta and veggies.
Frittata with White Beans, Broccolini, carrots, thyme and sundried tomato.
Not a fan of chickpea flour?
Make this Lentil Mung Bean Omelette
Steps:
Blend, chickpea flour, flaxemal, spinach, cooked quinoa and water.
Add the salt and spices and mix in.
Cook at medium heat for 5-7 minutes on each side.
Serve hot with fillings of choice and ketchup, mustard or Sriracha.
Spinach Quinoa Chickpea Omelette Vegan Soy-free
Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten, grain, nut.
Makes 3 7 inch pancakes . Easily doubled
Ingredients:
1/2 cup chickpea flour
1/2 cup lightly packed spinach
2 Tbsp packed cilantro
1/2 cup cooked quinoa
1 Tbsp flaxmeal
1 cup water
1/4 tsp salt
1/4 tsp each of garlic powder, mustard powder, cumin powder, cayenne powder
a generous pinch of kala namak (black salt)
2 tsp nutritional yeast (optional)
1/2 tsp baking powder
1/2 tsp lemon juice
2 Tbsp finely chopped red onion
Method:
Put everything till lemon juice in a blender and blend until smooth. Add in the onion to the batter. Add other finely chopped veggies or bell peppers to the batter if you like.
Heat a thick bottom girdle at medium heat. When hot, grease with a little oil. Add a 1/2 cup of the batter to the pan. Spread by tilting the pan to all sides.
Cook 5-7 minutes or until golden, then flip and cook for another 5-6 minutes.
Serve hot as is, or with ketchup, Sriracha, ranch dressing or other dressing of choice and with roasted veggies or potatoes. I filled mine with potato and bell pepper with indian spices.
Variations: Add other greens. Or remove the greens from the batter and saute and use as filling. You can also use cooked millet or other grains in the batter.
These omelettes are being shared at Allergy Free Wednesdays.
Baby June says
March 12, 2014 at 2:06 pmOh my gosh this looks fabulous! The spices sound delicious! I guess I know what I’m making for a special weekend breakfast. 🙂 I’ll probably make palak paneer for a green dinner too 😀
Caitlin says
March 12, 2014 at 4:56 pmi love that you made some green food for st. patrick’s day! this looks delicious!
coconutandberries says
March 12, 2014 at 7:02 pmYum yum yum! I adore chickpea flour pancakes/omelettes/scramble and love that you added quinoa and greens to this recipe. Even more nutritious and delicious!
Ceara @ Ceara's Kitchen says
March 12, 2014 at 10:11 pmI love the look of this vegan omelette and all the veggies stuffed inside it! Looks like the perfect Sunday Breaky ! 😀
Shweta Arora says
March 12, 2014 at 10:33 pmSo healthy and delicious, looks really tempting!
Michelle says
March 12, 2014 at 11:14 pmI am trying this ASAP!
kitblu says
March 12, 2014 at 11:22 pmWhat a great concept! I can see this becoming a staple. I pinned the recipe but I am also putting it on a recipe card to pin to the range hood with a magnet. I love using besan although I mostly make socca.
Maria Tadic says
March 13, 2014 at 12:32 amThis is such an interesting take on an omlette! Could you also use this as a wrap??
Richa says
March 13, 2014 at 12:36 amtotally. Add a tbsp or more water and make a thinner crepe.
Anonymous says
March 13, 2014 at 9:05 amYum. I cant wait to make vegan omlets at the weekend.
veganmiam.com says
March 16, 2014 at 3:33 amI want this for breakfast! The Spinach Quinoa Chickpea Omelette looks wonderful and delicious!
Sunday Morning Banana Pancakes says
March 29, 2014 at 10:58 pmI would totally drench mine in cholula
J.Morphis says
April 26, 2014 at 1:58 amOoo this looks so good! I have a quick question – Since I am allergic to spinach, could I use kale instead?
Richa says
April 26, 2014 at 4:08 pmkale might taste a bit grassy. you can use chard or cilantro or omit it
[email protected] says
May 12, 2014 at 5:41 pmGreat recipe!!
Corrin Radd says
May 12, 2014 at 10:08 pmWe made these today and stuffed them with potato/mushroom hash and cashew cheezy sauce. Yummy!
Richa says
May 13, 2014 at 1:54 amthanks Corrin! that stuffing sound fabulous!
Lauren Martindale says
May 14, 2014 at 5:31 pmWhat if I don’t have chickpea flour? Can I use ap flour?
Richa says
May 15, 2014 at 4:15 amyes ap flour should work.
Deepak says
May 14, 2014 at 9:20 pmYummy! I m gonna try this
Sudarshana Sriram says
August 6, 2014 at 6:19 pmThanks Richa! It came out so well. A Perfect Breakfast.
Namita says
March 8, 2015 at 4:43 pmCan we substitute fresh spinach with frozen spinach? I can’t wait to try this! Thanks! 🙂
Sonia says
May 10, 2015 at 6:31 amHello wondering can you use coconut flour instead of chickpea flour?
Richa says
May 10, 2015 at 10:10 amnope, wont work. coconut flour will absorb up all the liquid and become a dough instead of batter and it will also burn during cooking.
LaNita says
August 10, 2015 at 1:40 pmEvery one! Why are you doing this to me! lol I can’t wait to try them all. I will come back and give feedback … of course taste is everything …. I just love everything you are doing though. Keep digging! 🙂
Megan says
January 15, 2016 at 5:04 pmCan I omit the flax? Our child cannot process fats well .
Thanks!
Megan
Richa says
January 15, 2016 at 5:39 pmyes, you can omit flax.